Potato Cake with Radish Sprouts
Ingredients (for 4):
40 g of radish sprouts
400 g of non-flour potatoes
200 g boiled peas
1 sprig of marjoram
1 cup of mirin
2 tablespoons extra virgin olive oil
Check the green beans and cooks in salted water. Cut the zucchini into slices and let it boil with chopped shallot, oil and 1 tablespoon of water. Season with salt and pepper.
Add the green beans, cut the seitan into large pieces and previously cooked basmati rice.
Sauté everything for 5 minutes over high heat. Add the shoots and serve hot.